Pumpkin Chocolate Chip Loaf

You may have had enough already of pumpkin, but we haven’t. This recipe makes a wonderful after-school treat, as well as a weeknight dessert and a morning snack. As memory recalls, this is one of Renee’s. She is a dear friend and a terrific baker. We’ve doubled the recipe so that you can make just enough to share. This loaf is incredibly rich and spicy and, if made one or two days ahead of time, improves with time for best flavor.

In a large bowl, add sugar. Gradually beat in eggs, one at a time. Add pumpkin and beat well. Add melted, cooled butter and mix well. Gradually add dry ingredients to “wet” ingredients and mix well. Stir in chocolate chips.

Transfer batter among three prepared pans. Bake loaves for about 40-45 minutes until tester inserted into center comes out clean. Cool in pans for about 15 minutes, then turn loaves out onto racks and let cool completely.

These loaves can be made up to two days ahead, wrapped in plastic wrap and stored at room temperature.

Welcome

Loulies is our home kitchen journal where we share seasonal recipes and links to things we like.

We also have a budding vegetarian restaurant called Chaia featuring our homemade corn tacos served with local ingredients. Chaia has been operating weekly at FreshFarm markets in Washington, DC. We will be opening our first shop in 2015!

We would like to thank Tuscarora Organic Growers for providing us with such beautiful and delicious in-season produce to cook with each week. Our first shop - with an expanded menu - will open in Georgetown in 2015!